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Pork Loin W/ Raspberry Sauce

Source of Recipe

Adapted from Light & Tasty Magazine - 2002 - F. Nurczyk; OH

PORK LOIN WITH RASPBERRY SAUCE

Raspberries add ruby red color and fruity sweetness to the sauce that enhances the savory pork roast. This is an easy way to transform everyday pork into a special-occasion main dish.

Exchanges
WW Points
Yield: 8 servings.

1 boneless whole pork loin roast (3 pounds)
1 teaspoon salt, 'divided'
1 teaspoon rubbed sage
1/2 teaspoon pepper
1 package (12 ounces) frozen unsweetened raspberries, thawed, 'divided'
3/4 cup granulated Splenda
1 tablespoon cornstarch
1/4 teaspoon 'each' ground ginger, nutmeg and cloves
1/4 cup white vinegar
1 tablespoon lemon juice
1 tablespoon butter or stick margarine

Place roast on a rack in a shallow roasting pan. Rub with 3/4 teaspoon salt, sage and pepper. Bake, uncovered, at 350º for 1-1/2 hours or until a meat thermometer reads 160º

Drain raspberries, reserving juice. Set aside 1/3 cup berries. In a sieve, mash remaining berries with the back of a spoon; reserve pulp and discard seeds.

In a saucepan, combine sugar, cornstarch, ginger, nutmeg, cloves and remaining salt. Stir in vinegar, reserved raspberry juice and reserved pulp until blended. Add remaining raspberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; add lemon juice and butter. Stir until butter is melted.

Let roast stand for 10 minutes before slicing. Serve with the raspberry sauce.

One serving (3 ounces cooked pork with 2 tablespoons sauce) equals: 164 calories, 7 g fat (3 g saturated fat), 69 mg cholesterol, 244 mg sodium, 3 g carbohydrate, trace fiber, 26 g protein. ++++ Exchanges: 3 lean meat, 1/2 starch ++++ WWP: 4